Ingredients for 10 people
50 Bauletti® with lobster
Fresh salad greens
1 slice of fresh rolled bacon
For the sea lettuce powder:
Sea lettuce preserved in salt
For the Bettelmatt powder:
Aged Bettelmatt cheese
400 g of pistachio mayonnaise
For the pistachio mayonnaise:
120 g of egg yolk
20 g of white wine vinegar
7 g of salt
500 g of vegetable oil
100 g of pistachio paste
20 g of pistachio oil
300 g of pea and mint cream
For the pea and mint cream:
500 g of peas
Salt
Mint essential oil
100 g of ginger juice
For the ginger juice:
Fresh ginger
Procedure
For the sea lettuce powder:
Desalt the sea lettuce, dry it, and dehydrate it for 12 hours at 50°C. Blend it into a powder.
For the Bettelmatt powder:
Remove the rind from the Bettelmatt. Slice it thinly and dehydrate at 60°C for 24 hours. Grind into a powder.
For the pistachio mayonnaise:
Blend the egg yolks with salt and vinegar, then slowly add the vegetable oil. Manually mix in the pistachio paste and pistachio oil.
For the pea and mint cream:
Process the peas with the Green Star juicer. Season the obtained pulp with salt and mint essential oil, then freeze in Pacojet cups. Use the Pacojet to puree and thaw when needed.
Slice the rolled bacon into large julienne strips, sear it in butter over low heat, and keep it warm.
Cook the Bauletti with lobster and toss them with broth, butter, and Parmesan cheese. Plate them and garnish with a drizzle of sauce and slightly crispy bacon.
Chef Marco Sacco for the Master Show event on February 1, 2016. Turin Eataly Lingotto.
